The Jindi Story
Jindi Cheese was founded in 1985 by the Ronalds family and is located in the beautiful dairy district surrounding Jindivick in West Gippsland. Hidden away on a winding country laneway called Old Telegraph Road, the factory produced its first white mould cheese in 1986 using the highest quality milk from cows grazing on the area's renowned lush grassland. Since opening, Jindi has enjoyed domestic and international recognition and has grown to become a leading specialty cheese manufacturer.

It is this dedication and pride in tradition that has lead to a standard of excellence in quality, consistency and taste. Testament to this is the multiple awards the brand has collected over the years. The ultimate accolade in the cheesemaking world was bestowed on Jindi Brie at the World Championship Cheese Contest in Wisconsin – ‘World’s Best Cheese’ in 2002. At the Guild of Fine Food World Cheese Awards in 2009 Jindi won four gold awards including the only gold award in any Brie category; and at the 2010 Wisconsin Cheesemakers World Championship with Jindi scoring the highest ranked blue cheese in the World. Jindi continues to win awards locally with the Triple Cream Brie awarded gold at the 2014 Perth Royal Show and South Australian Dairy Awards.

Jindi has enjoyed significant growth over the decades, including the opening of new white and blue mould facilities in May 2008 and January 2009 respectively, which extended capacity dramatically. In the face of commercial progress, the tradition of boutique cheesemaking is still upheld at Jindi. Processes are continually fine-tuned to ensure excellence in texture, quality and flavour.

Our Dairy Cows Grazing